Skip to main content
SpringerLink
Log in

Canning of Fruits

  • Chapter
Commercial Fruit Processing

Abstract

Commercial canning of fruits and fruit juices is an important industry, particularly on the Pacific Coast of the United States. The total pack varies from year to year but has been about 163,000,000 standard cases since about 1972.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Similar content being viewed by others

References

  • Anon. 1966. Prune juice; order amending standard of identity. Federal Register 31, 5957–5958, Apr. 19.

    Google Scholar 

  • Anon. 1968. Artificially sweetened cranberry juice cocktail—ajuice drink; order establishing identity standard. Federal Register 33, 5617-5618, Apr. 11.

    Google Scholar 

  • Anon. 1970. Fruit situation. USDA Econ. Res. Serv. TFS 175, July.

    Google Scholar 

  • Asti, A. R. 1970. Apple juice containing pulp. U.S. Pat. 3,518,093. June 30. In Food Process. Rev., Vol. 21. M. Gutterson (Editor). Noyes Data Corp., Park Ridge, N.J.

    Google Scholar 

  • Ballinger, W. E. and Kushman, L. J. 1970. Relation of stages of ripeness to composition and keeping quality of highbrush blueberries. J. Am. Soc. Hort. Sci. 95(2), 239–242.

    Google Scholar 

  • Bazarova, V. I. 1964. Change of some sugars in the process of ripening of bananas. Sb. Tr. Leningr. Sov. Torgovli No. 23, 71-80 (Russian); cf CA 64, No. 1, 1966, No. 1269 b.

    Google Scholar 

  • Beavers, D. V. and Payne, C. H. 1969. Secondary bleaching of brined cherries with sodium chlorite. Food Technol. 23 175–177.

    Google Scholar 

  • Bedford, C. L. and Robertson, W. F. 1955. The effect of various factors on the drained weight of canned red cherries. Food Technol. 7, 231.

    Google Scholar 

  • Brewster, L. C., Hasegawa, S., and Maier, V. P. 1976. Bitterness prevention in citrus fruits. Comparative activities and stabilities of the limonoate dehydrogenases from Pseudomonas and Arthrobacter. J. Agric. Food Chem. 24, 21–24.

    Article  Google Scholar 

  • Cansfield, P. E. and Francis, F. J. 1970. Quantitative methods for anthocyanins. 5. Separation of cranberry phenolics by electrophoresis and chromatography. J. Food Sci. 34, 309–312.

    Article  Google Scholar 

  • Carroad, P. A., Leonard, S. J., Heil, J. R., Wolcott, T. K., and Merson, R. L. 1980. High vacuum flame sterilization: Process concept and energy use analysis. J. Food Sci. 45, 696–699.

    Article  Google Scholar 

  • Casas, A. and Rodrigo, M. I. 1981. Changes in the limonin monalactone content during development of Washington Navel oranges. J. Sci. Food Agric. 32(3) 252–256.

    Article  Google Scholar 

  • Casimir, D. J. and Jayaraman, K. S. 1971. Banana drink. A new canned product. Food Preserv. Quart. 31(1/2) 24–27.

    Google Scholar 

  • Chung, J. I. and Luh, B. S. 1971. Effect of ripening temperature on chemical composition and color of canned freestone peaches. Confructa 16(5/6) 275–280.

    Google Scholar 

  • Chung, J. I. and Luh, B. S. 1972. Brown discoloration in canned peaches in relation to polyphenol-oxidase activity and anthocyanin. Confructa 17(1) 8–15.

    Google Scholar 

  • Coffelt, R. J. 1965. A continuous-crush press for the grape industry. The Serpentine Fruit Press. Calif. Agr. 19(6), 8–9. U.S. Pat. 3,130,667, Apr. 28, 1964.

    Google Scholar 

  • Coffin, D. E. 1970. Tyramine content of raspberries and other fruit. J. Assoc. Offlc. Anal. Chemists 53, 1071–1073.

    Google Scholar 

  • Coonen, N. H., and Mason, S. I. 1970. Recent advances in rigid metal containers. In Third Intern. Cong. SOS/70 Food Science and Technology. Institute of Food Technologists, Chicago.

    Google Scholar 

  • Creveling, R. K. and Jennings, W. G. 1970. Volatile components of Bartlett pear high boiling esters. J. Agric. Food Chem. 18, 19–24.

    Article  Google Scholar 

  • Croteau, R. J. and Fagerson, I. S. 1968. Major volatile components of the juice of American cranberry. J. Food Sci. 33, 386–389.

    Article  Google Scholar 

  • Czerkaskyj, A. 1970. Pink discoloration in canned Williams’ Bon Chretien pears. J. Food Sci. 35, 608–611.

    Article  Google Scholar 

  • Czerkaskyj, A. 1971. Consumer response to sweetness and acidity in canned cling peaches. Food Technol. (Australia) 23(12) 606–611.

    Google Scholar 

  • Davis, W. B. 1947. Determination of flavanones in citrus fruits. Anal. Chem. 19, 476–478.

    Article  Google Scholar 

  • Dekazos, E. D. and Birth, G. S. 1970. A maturity index for blueberries using light transmittance. J. Am. Soc. Hort. Sci. 95(5) 610–614.

    Google Scholar 

  • FAO. 1971. FAO Production Yearbook. U. N. Food and Agriculture Organization, Rome.

    Google Scholar 

  • Fernandez Diez, M. J. 1971. The olive. In The Biochemistry of Fruits and Their Products, Vol. 2. A. C. Hulme (Editor). Academic Press, London and New York.

    Google Scholar 

  • Hart, M. R., Graham, R. P., Huxsoll, C. C., and Williams, G. S. 1970. An experimental dry caustic peeler for cling peaches and other fruits. J. Food Sci. 35, 839–841.

    Article  Google Scholar 

  • Hartmann, H. T. and Opitz, K. W. 1966. Olive production in California. Calif. Agric. Exp. Stn. Circ. 540.

    Google Scholar 

  • Heaton, E. K., Boggess, T. S., Jr., Woodroof, J. G., and Li, K. C. 1966. Peach purée as a base for drinks. Peach Products Conf. Rept. Georgia Exp. Stn., Experiment, Ga.

    Google Scholar 

  • Ito, K. A. and Stevenson, K. E. 1983. Sterilization of packaging materials by aseptic systems. Abst. #415 . In Proc. 43rd Annual Meeting, Packaging Developments Related to Advances in Food Processing, Institute of Food Technologists, New Orleans.

    Google Scholar 

  • Jackson, J. M. 1979. Canning procedures for fruits. In Fundamentals of Food Canning Technology. J. M. Jackson and B. M. Shinn (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Jackson, J. M. and Shinn, B. M. 1979. Fundamentals of Food Canning Technology, AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Kramer, A. and Twigg, B. A. 1970. Quality Control for the Food Industry. Vol. 1, Fundamentals. 3rd ed. AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Kramer, A. and Twigg, B. A. 1973. Quality Control for the Food Industry. Vol. 2, Applications. 3rd ed. AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Lawrence, L. N., Wilson, D. C., and Pederson, C. S. 1959. The growth of yeasts in grape juice stored at low temperatures II. The types of yeast and their growth in pure culture. Appl. Microbiol. 7, 7–11.

    Google Scholar 

  • Li, K. C., Boggess, T. S., and Heaton, E. K. 1972. Relationship of sensory ratings with tannin components of canned peaches. J. Food Sci. 37, 177–179.

    Article  Google Scholar 

  • Lopez, A. 1981. A Complete Course in Canning, Book I and II. 11th ed., Canning Trade, Inc. Baltimore, Md.

    Google Scholar 

  • Luh, B. S. 1980. Tropical fruit beverages. In Fruit and Vegetable Juice Processing Technology, 3rd ed. P. E. Nelson and D. K. Tressler (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Luh, B. S. and Dirdjokusumo, S. 1967. Processing apricot concentrate in laminate and aluminum-film combination pouches. Fruchtsaft-Ind. 12, 210–219.

    Google Scholar 

  • Luh, B. S. and Phithakpol, B. 1972. Characteristics of polyphenoloxidase related to browning in cling peaches. J. Food Sci. 37, 264–268.

    Article  Google Scholar 

  • Luh, B. S., Hsu, E. T., and Stachowicz, K. 1967. Polyphenolic compounds in canned cling peaches. J. Food Sci. 32, 251–258.

    Article  Google Scholar 

  • Maier, V. P. and Dreyer, D. L. 1965. Citrus bitter principles. IV. Occurrence of limonin in grapefruit juice. J. Food Sci. 30, 874–875.

    Article  Google Scholar 

  • Maier, V. P. and Grant, E. R. 1970. Specific thin-layer chromatography assay of limonin, a citrus bitter principle. J. Agric. Food Chem. 18, 250–252.

    Article  Google Scholar 

  • McCarthy, A. I., Palmer, J. K., Shaw, C. P., and Anderson, E. E. 1963. Corrleation of gas chromatographic data with flavor profiles of fresh banana fruit. J. Food Sci. 28, 379–384.

    Article  Google Scholar 

  • Mohammadzadeh-Khayat, A. A. and Luh, B. S. 1968. Calcium and oxalate ions’ effect on the texture of canned apricots. J. Food Sci. 33, 493–498.

    Article  Google Scholar 

  • Moyer, J. C. and Aitken, H. C. 1980. Apple juice. In Fruit and Vegetable Juice Processing Technology, 3rd ed. P. E. Nelson and D. K. Tressler (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Nagy, S. and Shaw, P. E. 1980. Processing of grapefruit. In Fruit and Vegetable Juice Processing Technology, 3rd ed. P. E. Nelson and D. K. Tressler (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Nelson, P. E. and Tressler, D. K. (Editors). 1980. Fruit and Vegetable Juice Processing Technology. 3rd ed. AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Nordby, H. E. and Nagy, S. 1980. Processing of oranges and tangerines. In Fruit and Vegetable Processing Technology, 3rd ed. P. E. Nelson and D. K. Tressler (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • O’Brien, M., Cargill, B. F., and Frieley, R. B. 1963. Causes of fruit bruising on transport trucks. Hilgardia 35(6) 113–124.

    Google Scholar 

  • O’Brien M., Cargill, B. F., and Fridley, R. B. 1983. Principles and Practices for Harvesting and Handling Fruits and Nuts. AVI Publishing Co., Inc. Westport, Conn.

    Google Scholar 

  • Palmer, J. K. 1963. Banana polyphenoloxidase preparation and properties. Plant Physiol. 38, 508–513.

    Article  Google Scholar 

  • Pederson, C. S. 1980. Grape juice. In Fruit and Vegetable Juice Processing Technology, 3rd ed. P. E. Nelson and D. K. Tressler (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Silverstein, R. M. 1971. The pineapple: Flavour. In The Biochemistry of Fruits and Their Products, Vol. 2. A. C. Hulme (Editor). Academic Press, London and New York.

    Google Scholar 

  • Sioud, F. B. and Luh, B. S. 1966. Polyphenolic compounds in pear purée. Food Technol. 20(4) 182–186.

    Google Scholar 

  • Stark, R., Forsyth, F. R., Hall, I. V., and Lockhart, C. L. 1971. Improvement of processing quality of cranberries by storage in nitrogen. Can. Inst. Technol. J. 4(3) 104–106.

    Google Scholar 

  • Strand, L. L., Ogawa, J. M., Bose, E., and Rumsey, J. W. 1981. Bimodal heat stability curves of fungal pectolytic enzymes and their implication for softening of canned apricots. J. Food Sci. 46, 498–500, 505.

    Article  Google Scholar 

  • Tang, C. S. and Jennings, W. G. 1968. Lactonic compounds of apricot. J. Agric. Food Chem. 16, 252–254.

    Article  Google Scholar 

  • Tressler, D. K. and Joslyn, M. A. 1971. Fruit and Vegetable Juice Processing Technology. 2nd Ed. AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • U.S. DEPT. OF AGRICULTURE. 1971. U.S. Standards for Grades of Canned Fruit Cocktail. Effective Aug 5, 1971; see Federal Register Sect. 52, 1054. Amended Aug. 5, 1971, Federal Register 36, 14377.

    Google Scholar 

  • Vaughn, R. H., Martin, M. H., Stevenson, K. E., Johnson, M. G., and Cramptom, V. M. 1969C. Salt-free storage of olives and other produce for future processing. Food Technol. 23(6) 124–126.

    Google Scholar 

  • Vaughn, R. H., Martin, M. H., Stevenson, K. E., Johnson, M. G., and Cramptom, V. M. 1953. Lactobacillus plantarum, the cause of “Yeast Spots” on olives. Appl. Microbiol. 1(2) 82–85.

    Google Scholar 

  • Veldhuis, M. K. 1971 A. Orange and tangerine juices. In Fruit and Vegetable Juice Processing Technology, 2nd ed. D. K. Tressler and M. A. Joslyn (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • Veldhuis, M. K. 1971B. Grapefruit juice. In Fruit and Vegetable Juice Processing Technology, 2nd ed. D. K. Tressler and M. A. Joslyn (Editors). AVI Publishing Co., Westport, Conn.

    Google Scholar 

  • von Sydow, E. and Karlsson, G. 1971. Aroma of black currants. V. Influence of heat measured by odor quality assessment techniques. Lebensm. Wiss. Technol. 4(5) 152–157.

    Google Scholar 

  • Vyas, K. K. and Joshi, V. K. 1982. Canning of fruits in natural fruit juices I. Canning of peaches in apple juice. J. Food Sci. and Technology 19(1) 39–40.

    Google Scholar 

  • Wyman, H. and Palmer, J. K. 1964. Organic acids in the ripening banana fruit. Plant Physiol. 39, 630–633.

    Article  Google Scholar 

Download references

Authors
  1. B. S. Luh
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. E. Kean
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. G. Woodroof
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science, University of Georgia, Experiment, Georgia, USA

    Jasper Guy Woodroof

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor Shiun Luh

Rights and permissions

Reprints and permissions

Copyright information

© 1986 AVI Publishing Co.

About this chapter

Cite this chapter

Luh, B.S., Kean, C.E., Woodroof, J.G. (1986). Canning of Fruits. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_6

Download citation

  • DOI: https://doi.org/10.1007/978-94-011-7385-8_6

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7387-2

  • Online ISBN: 978-94-011-7385-8

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation